Category Archives: Not Beer

Victory ventures into the beer-infused food world. If you really look, chances are you could find a multi-course beer dinner occurring each night of the week. Beer and food are meant to go together and they are a combination that ...

Allentown’s The Colony Meadery. As of late, the growth of craft ciders has been inundating the libation market. It’s easily the fastest rising craft beer alternative, and one you can find at almost any bar. Cider, however, is not the ...

Chewy, smokey, and deliciously meaty. Pickled eggs are a bar snack of days past. There may be a few “dive” establishments that still offer up this most unappealing of bar snacks, but most bars have moved on and ramped-up their ...

The craft beer phenomenon keeps on spreading its wings, growing beyond just beer itself. Hop candies, beer-infused ice creams, beer soap, and spent grain energy bars and dog treats are just a few of the random craft beer-themed items that have been popping up to fill the ...

As proven by countless beer dinners, beer and food make a great pairing. Beer equally makes a great contribution to a dish when you cook with it. Many chefs and local artisans have been using beer as an ingredient more ...

Joel Eckel founded We Bee Brothers in 2007, when beekeeping was an esoteric hobby and honey was found mainly on supermarket shelves. A year later, Colony Collapse Disorder (CCD) became a national concern, reviving interest in urban beekeeping and accelerating ...

It doesn’t matter where you fall on the flavor spectrum; whether you like spicy, sweet, or savory and rich, we can all agree that any consumable product (i.e. beer, food, hot sauce, etc.) should be delicious and is usually better ...

When it comes to food culture, there are always the hottest trends. Over the last few years it’s hard to forget America’s obsession with the likes of cupcakes, bacon, and classic cocktails. Each of these and even methods of selling ...

Whenever the term “beer cocktail” gets bounced around, usually there is vivid blue-collar imagery of a Mimosa-filled champagne flute bubbling over with High Life or the revered frozen margarita delicately topped with Tecate. In The Oxford Companion to Beer, David ...